Maple-Pear Upside-Down Cake

Straight from the pages of our newest cookbook. [Everyday Free Shipping on Orders Over $99 ›]( [logo]( [hero]( New bakes from a new book Dear Bakers, I've spent the last few weeks baking from King Arthur's new cookbook, [The King Arthur Baking School: Lessons and Recipes for Every Baker](. (It's a perk of my position that I scored an early copy.) This book is a collection of recipes and tips from the instructors of our famous Baking School, so it's no surprise that I learn something every time I use it. The most recent thing I learned: how to not mess up my upside-down cakes at the last minute. You're familiar with this problem, right? You layer your fruit in the pan in a perfect pattern, spread your cake batter over it (lovingly, so as not to mess up the fruit), and slide the pan into the oven to bake. Then comes the stressful part: inverting the warm cake pan and hoping that it all releases without issue. Often, there is an issue. But not with this [Maple-Pear Upside-Down Cake](. It's not that there's some special ingredient in this cake that ensures it will release from the pan. (Though make no mistake: There are special ingredients in here, including cinnamon, white whole wheat flour, and the eponymous maple syrup — ingredients that give this cake its autumnal, Sunday-morning-pancake vibe.) No, the thing that makes this cake nonstick is that the recipe, like every recipe in Baking School, is annotated with tips and informational sidebars from our instructors (in this case, a sidebar titled "Upside-Down Cake Removal"). Now I know that there's a sweet spot for inverting upside-down cakes (5 to 10 minutes after it comes out of the oven), and a trick to saving the cake if it does start to stick (put it back in the oven!). And that's just two of hundreds of tips in this special book. Which leads me to the best baking tip of all: [Getting a copy for yourself](. See you next week, David Tamarkin Editorial Director [Maple-Pear Upside-Down Cake ]( — Recipe — [Maple-Pear Upside-Down Cake]( A cozy fall version of a classic upside-down cake made with pears [Bake it ›]( Prep 15 mins Bake 30 to 40 mins Total 50 mins Yield one 9" round cake Shop the recipe [Vietnamese Cinnamon]( [Vermont Maple Syrup]( [Ginger]( [Round Parchment Paper]( [Bake Maple-Pear Upside-Down Cake ›]( — Best sellers — The most wanted by bakers [Shop now]( — Newsletter — Recipes & lessons delivered [Learn More]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect With Us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_twitter]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 Subscribe to King Arthur mobile alerts, text [JOIN]( to 27820. By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. Orders over $99 qualify for free standard shipping. If you select express shipping options additional charges will apply. Free standard shipping on qualifying orders will automatically be applied during checkout. Your merchandise total consists of the sum of the products you've placed in your shopping cart and does not include any sales tax, shipping, or King Arthur Baking School classes. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](